Spaghetti Pomodoro with ‘vegan’ tuna
Serves: 4
Ingredients
Pomodoro Sauce
- 1 small brown onion, finely chopped
- 1 tbsp cold-pressed olive oil
- 1 sprig fresh oregano
- 1 garlic clove, crushed
- 1 dried bay leaf
- 750g ripe tomatoes, core removed, roughly chopped
- ½ cup fresh basil leaves, chopped
“Vegan” Tuna
- 140g sunflower seeds, soaked in water overnight
- 1 small shallot or red onion, minced
- 50g baby capers + 4 tbsp brine (try olive plant leaves instead)
- 1 tbsp lemon juice
- 1 tbsp cold-pressed olive oil
- 10ml apple cider vinegar
- 5g sheet of nori, chopped
- Salt + pepper
Serve with
- 400g quinoa spaghetti
- 120g silverbeet, shredded
- 1 tsp baby capers, fried
- ¼ cup fresh parsley, finely chopped
- 1 nori sheet, thinly sliced
Method
For the Pomodoro sauce
1. Heat olive oil in a large, deep saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, oregano and bay leaf.
2. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Bring to the boil. Reduce heat to low. Simmer uncovered, stirring, for 40 minutes or until sauce has thickened. Add basil. Cook, stirring occasionally, for 5 minutes. Season with salt and pepper. Set aside while you make the “vegan” tuna.
For the quinoa pasta
1. Bring water to boil in a large pot over high heat. Add salt to pot, followed by dried pasta. Stir to combine and make sure none of the pasta is sticking to the bottom of the pot. Cooking time may vary due to size or brand. Approximately 12-13 minutes. Set aside for plating.
2. Wash the silverbeet well. Slice white stalks and green leaves coarsely into strips. Place into steamer for 5-10 minutes. Set aside.
3. Drain and rinse capers, then pat dry between paper towels. Heat oil in a fry pan over moderately high heat. Pour capers onto pan and fry for 30-45 seconds. Set aside for garnish.
For the “Vegan” Tuna
1. Add all ingredients to a food processor. Pulse a few times until you have reached a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar if desired.
2. Pulse again to mix through additional seasonings then scoop the mixture into a bowl.
3. Add 2 ½ cups of your Pomodoro Sauce to the “vegan tuna” mix then using a wooden spoon mix together until thoroughly combined. Taste and season again accordingly.
Presentation
- Toss together silverbeet, quinoa spaghetti and “vegan tuna” mixture. Garnish with fried capers*, parsley and nori. * try fried shallots
